Menu proposals for groups from 10 persons
You can compose your individual menu and your menu will be served to all your guests. Unfortunately different menus are not possible. In case that someone would like to order a vegetarian or fish menu, it could be selected from our daily selection menu.
Summer menu
Soups
| CHF | |
| Summer Gazpacho Andalusian style | 16 |
| Fresh Bresse chicken clear soupwith Bresse chicken and Tomatoes on a spit | 20 |
| Sardinian tomato essence with confit tomatoes and Buffalo Mozarella | 22 |
| Thai-curry Coconut soup with Monkfish | 22 |
| Cold sweet soup from Cavaillon melon | 24 |
| Curry-Ginger Cappucino with wild baby clams | 24 |
Entree
| CHF | |
| Season salad | 12 |
| Half Avocado with Tomato-vinaigrette and vegetable cubes | 14 |
| Summer Mesculin salad with 3 kind of tomatoes | 16 |
| South European Tomato vegetable towers with Buffalo Mozarella | 24 |
| Light Terrine from the Burgundy with summer fruits And vegetables | 26 |
| Orange Cuscus with marinated Calamari | 26 |
| Wild Shrimp with Saffron, sautéed Ruccola and Lemon dressing | 26 |
| South European marinated tuna with lemon Oliveoil, shortly roasted on confit Fennel | 28 |
| Wild Sea Bass on Tomatosalsa with Basil | 28 |
| Wild Sea Bass on Tomatosalsa with Basil | 28 |
| Red Mullet with Purpelcurry on a Kashmir curry Eggplant confit | 30 |
Main course
| CHF | |
| Caduff's Kabier-Hamburgers with Datari Tomato-basil sauce, fresh Potatoe mousse and summer vegetables | 34 |
| French poultry breast with lemon and lemonthyme on Sardinian Pastarisotto with Tomatoes and Bell Peppers | 36 |
| Ticino Veal roulade with Porcchini and fine noodles | 44 |
| Filled Quails with Thyme mousse on a Provenzal Ratatouille and filled prehistoric Tomato | 48 |
| Rumpsteak from veal in one piece from Emmental with Rosemary sauce, Saffron Risotto and summer Vegetable towers | 52 |
| Salinbocco from summer Deer with Juniper Madeira sauce, Raw ham Potatoes croquette and filled Kohlrabi | 54 |
| Irish Black Angus Tenderloin with Tomato-ginger-basilbutter, Ricotta-Parmesan-Gniocchi and a summerly fungi vegetable | 60 |
Only in August
| CHF | |
| Fresh wild Salmon (if available) with glazed Potatoes and Carots | 44 |
| Lukewarm Alaska Salmon with Tarragon, Ginger and Lime Oliveoil on 3 different Tomatoes filled with various vegetables | 46 |
Cheese
| CHF | |
| Raw milk cheese variation | 18 |
Dessert
| CHF | |
| Passionfruit towers with Mango sorbet | 16 |
| Ardèche Rasberry-Mascarpone cream | 14 |
| Ice-coffee Cappuccino with Felchin Bolivian Wild Chocolate cream | 16 |
| Flaky pastry with fresh Wood berries and a light Vanilla cream | 20 |
| Strawberry parfait with lemon tartlet | 18 |
| Rasberry-, Strawberry- and Blackberry mousse and their fruits | 18 |
| Vanilla-, peach with Rasberrypulp and Vanilla icecream from Madagaskar | 16 |
| Apricot tartlet with Lemon-Yoghurt icecream | 18 |
Wines for menus
Since our wine list changes on weekly bases, you can select the appropriate wines with our Sommelier or directly with Beat Caduff in our wine cellar.
With all our menu proposals, you can also choose a raw milk cheese variation instead of the dessert.
Caduff's Wine Loft
Kanzleistrasse 126, CH-8004 Zurich
Phone +41 (0)44 240 22 55
Fax +41 (0)44 240 22 56
Opening hours
Mon - Fri11.00 - 14.30 h
17.00 - 24.00 h
Sat17.00 - 24.00 h
Sunclosed
Kanzleistrasse 126, CH-8004 Zurich
Phone +41 (0)44 240 22 55
Fax +41 (0)44 240 22 56
Opening hours
Mon - Fri11.00 - 14.30 h
17.00 - 24.00 h
Sat17.00 - 24.00 h
Sunclosed